This weekend, I’m taking a road trip to Nashville. I wouldn’t say I’m the type to just get up and go somewhere. I usually plan, second guess my planning, start doubting my plans and then reluctantly, and nervously, go through with my plans. I never used to be like that. It comes with having ulcerative colitis and worrying that something will happen while I’m away. That happened last summer, when my mom and I took a trip to visit my cousin in Ohio. Definitely a trip I won’t forget.
This trip, however, seems different. I haven’t worried about it yet, and I think that’s because I’m traveling with a vegan and visiting a friend who writes my absolute favorite food blog, www.foodloveswriting.com. Knowing that I’ll spend the weekend with people who appreciate health and nutrition, and at the same time love eating, makes me very excited and surprisingly calm. I’m sure I’ll have photos of food to share with you after the weekend! I just love taking photos of good food.
What type of anxieties do you get before traveling? I read an article in a recent Women’s Fitness magazine about how to deal with traveling woes, like the usual sunburn and motion sickness. Then they included chipped teeth. Suddenly, I started worrying about things I had never thought about before. I’d love to hear what you plan for before a trip!
For me, it’s mostly what I’ll eat and drink. I obsessively drink water and always need to have some with me. I also get irritable and rather annoying if I don’t eat when I’m hungry, but I’m very picky about the quality of food. After all, I don’t want to get sick, so I can’t just stop at the closest fast food joint. My cure for this is to pack a whole bunch of filling snacks. That way, even if I can’t find food on the go that I’ll eat, at least I won’t starve.
My favorite go-to snack for road trips, and days when I just need a quick pick-me-up to pop in my mouth, is homemade larabars. I’ll go ahead and take the risk of naming mine fruity nut balls. They are so simple to make, no cooking necessary, and they satisfy sweet, salty, creamy and cold cravings! (If I work with you as your health coach, I can explain what cravings really mean.) I keep mine in the refrigerator, which tastes great on a hot summer day.
The great thing about these balls is how versatile they are. You can put in any of your favorite nuts and fruits, along with oils, sugars and spices. This is just one type that I enjoy.
Fruity Nut Balls- Coconut Almond based off a recipe from enlightened cooking
1/4 cup walnuts
1/4 cup almonds
1/4 cup dates and dried cherries, chopped
1 Tablespoon unsweetened coconut flakes
Sprinkle of sea salt
Sprinkle of cinnamon
In a food processor, grind up the chopped dates and dried cherries. Remove and set aside. Next, grind the walnuts and almonds until they just begin to form a paste.
Take a spoon and loosen the nut paste inside the food processor. Dump the dried fruit back into the processor, along with the coconut flakes, sea salt and cinnamon. Grind for about 10 seconds.
Scoop the mixture into a bowl and begin forming it into balls, as if you were making cookies. Place the balls in a container and put in the refrigerator.
I also enjoy the combination of peanuts, dates and raisins, which tastes like peanut butter and jelly, and cashews with dates and chocolate chips, which tastes like cookie dough. Have fun experimenting!